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1 Ergebnisse
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New Approaches for the Fermentation of Beer: Non- Saccharom..:
Vanesa Postigo
;
Ana Sánchez
;
Juan Mariano Cabellos
.
https://www.mdpi.com/2311-5637/8/6/280. , 2022
Link:
https://doi.org/10.3390/fermentation8060280
RT Journal T1
New Approaches for the Fermentation of Beer: Non- Saccharomyces Yeasts from Wine
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:dc0bdd0b768b4851a7290391ff22b539&Exemplar=1&LAN=DE A1 Vanesa Postigo A1 Ana Sánchez A1 Juan Mariano Cabellos A1 Teresa Arroyo PB MDPI AG YR 2022 K1 non- Saccharomyces K1 ale yeast K1 volatile compounds K1 melatonin K1 Fermentation industries. Beverages. Alcohol K1 TP500-660 JF https://www.mdpi.com/2311-5637/8/6/280 LK http://dx.doi.org/https://doi.org/10.3390/fermentation8060280 DO https://doi.org/10.3390/fermentation8060280 SF ELIB - SuUB Bremen
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